Friday, 25 November 2011

This very naughty and very sweet white chocolate mousse is perfect dinner party material. It can be made way ahead of time and it freezes like a dream, so you can knock up a few on a rainy Sunday afternoon and whip them out on a whim. Unlike a lot of mousses, it's also good to know that the egg in this one is cooked.

I think this looks pretty in martini glasses, but you could use little ramekins or teacups. Or just eat it straight out of the bowl (I PROMISE I didn't do this).

Wicked White Chocolate Mousse (serves 4-6)

You'll need:

3 medium egg yolks

40g milk (plus extra to stop it burning, see method)

30g caster sugar

150g white chocolate, melted

300ml whipping cream, whipped but not too much (you should just be able to see a trail when you lift the whisk, but the cream shouldn't be stiff)

Make it!

Whisk the sugar into the egg yolks.

Put the milk into a saucepan and bring to the boil. You may want to put more milk than stated in the recipe if you don't have a small enough saucepan, otherwise it may burn. Then just weigh out 40g of the boiled milk.

Pour the hot milk over the egg yolk mixture. Whisk it in, then put the mix back in the pan (if you've burnt any milk on the bottom, use a clean pan). Cook it carefully, whisking all the time, until the mixture thickens. Don't get the mixture too hot or the eggs will scramble!

Pour the mixture into a mixer and leave it whisking until the bowl no longer feels hot to the touch.

Stir in the melted chocolate.

Fold in a little of the whipped cream to loosen the mixture, then gently fold the chocolate mixture into the remainder of the cream.

If the mix is still very sloppy, whisk it gently with a balloon whisk until it becomes thick. Spoon into martini glasses and refrigerate.